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Do not recycle that cardboard tube; save it for an art project. Do not uproot that wayward seedling; transplant it. Do not throw out that tablespoon of yogurt; wrap it and freeze it and stir it into a sauce, later. Perhaps years later.
There may be people who manage both — to waste not and clutter not. But I think there's only one: Mom.
I try. I have a closetful of cardboard tubes awaiting the craft project. I have a frozen stash of leek greens, awaiting soup duty. And when faced with old bread or cold weather, I make bread salad.
Not that Mom would approve. Tomatoes aren't in season. Cucumbers aren't in season. Imagine if she knew that sometimes I make day-old bread salad with (don't look, Mom!) fresh bread.
Bread salad
Prep: 30 minutes
Bake: 15 minutes
Serves: 4-6
For salad:
2 pints grape tomatoes, at room temperature, halved on the diagonal
1 cucumber, halved the long way and sliced crosswise into 1/4-inch-thick half-moons
1 yellow or orange bell pepper, chopped into 1/2-inch squares
1 roasted red pepper, sliced into thin strips
2 tablespoon finely chopped red onion
1 clove garlic, finely chopped
2 tablespoons red-wine vinegar
6 tablespoons olive oil
